 |
Prep Time: 25 Minutes Cook Time: 80 Minutes |
Ready In: 105 Minutes Servings: 6 |
|
This is a great tasting and easy stew using bison meat. Bison is lower in fat, calories, and cholesterol than most other meats. It's great for a heart-healthy diet. Ingredients:
2 tablespoons canola oil |
2 pounds bison meat, cut into 1-inch cubes |
1 tablespoon canola oil |
1 cup minced yellow onion |
1/2 cup minced celery |
2 cloves garlic, minced |
2 tablespoons flour |
4 cups low-sodium chicken broth |
1 cup water |
2 tablespoons white wine |
1 teaspoon salt (optional) |
1/2 teaspoon ground black pepper |
3 whole cloves |
1 (8 ounce) can tomato sauce |
2 tablespoons chopped fresh parsley |
1/4 teaspoon ground thyme |
Directions:
1. Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat; brown the bison in oil, 2 to 3 minutes per side; remove bison and set aside. Pour 1 tablespoon canola oil into the Dutch oven; cook and stir the onion and celery in the oil until soft, about 5 minutes. Add the garlic; cook and stir another 2 to 3 minutes. Sprinkle the flour over the mixture and stir to coat. Stir in the broth, water, wine, salt, pepper, cloves, tomato sauce, parsley, and thyme to the mixture; bring to a boil. Return the bison to the mixture and stir through. Reduce heat; cover and simmer until meat is fork tender, about 1 hour.
|
|